Sinigang soup from Knorr Mix – a Filipino Sour Soup

Having a sour soup can be very refreshing for the summer, and you will find the Knorr Sinigang Mix from most Asian supermarkets. The sourness comes from tamarind, and other essential ingredients include tomatoes, a meat of some sort and, often, green beans. In this version of the recipe using the Knorr Mix, we are going to use pork ribs, and to make them extra tender, we’ve included cooking it with an electric pressure cooker. Continue reading “Sinigang soup from Knorr Mix – a Filipino Sour Soup”

Partridges_Ombar chocolate

Partridges with Ombar Chocolate Sauce

We love Chocolate – this delicious ingredient, source of endorphins and serotonin. Today we are partnering up with Ombar, who have created raw cocoa chocolate bars that preserve all the nutrients of chocolate. Is it really raw? Of course not. The cocoa beans are processed at a slow temperature, but not roasted, and that is why they can be called raw.
I got a 90% raw cocoa bar and decided that instead of putting it in a smoothie or a cake, I wanted to cook something with it. Finding the partridges was just what I needed – now that autumn is coming along with chilly evenings, a strongly flavoured game casserole is just what you want to be cooking on the stove. This recipe serves four.

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Chinese mixed vegetables (Su Shi Jin) with Clearspring Umami Paste

Chinese cooking can often be at odds with a vegetarian diet (of course, there are exceptions), and that’s partly because in Asia, umami, aka the fifth taste, is just as important as your sweet and your sour. This is what made MSG such a core ingredient. This is also the taste that Clearspring‘s organic Japanese umami paste offers to provide in a form that’s much healthier and still suitable for vegans. As a fan of Clearspring’s miso, I was keen to try out their umami paste when Clearspring offered samples.


The paste comes in two flavours, ginger and chilli, and in a tube form that’s easy to squeeze and easy to store. This recipe uses the ginger version, as it’s a traditionally non-spicy dish.

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Japanese chicken curry with S&B Golden Curry sauce mix – a simple recipe

There are a couple of sauces that are good to stock in the food cupboard for a quick and tasty meal, and if you want to cook Japanese curry (aka kare raisu), then S&B Golden Curry sauce mixs are one of my favourites. They are like stock cubes, and come in three strengths: mild, medium hot (as above) and hot. I’m using the medium hot one below, as it seems to provide the best balance for the chicken curry. They’re also stocked in various supermarkets, including Sainsbury’s and Waitrose. If they don’t have it in your local store, then you can even buy it on Amazon.

You won’t need to add any other flavourings or spices to the curry – the cubes are all you’ll need. There are clear instructions on the box on how to use the sauce mix, although the cooking times are a bit vague. My favourite to make with the sauce mix is a chicken curry with carrots, potatoes and garden peas (plenty of vitamins)!

The following serves 2-3 people (closer to 3), and you’ll need to cook some rice separately. The total cooking time is around 30 minutes, and the prep is very simple, as you don’t need to slice any of the ingredients into very fine pieces.


300-350g of chicken breast fillet
1 large potato
1/2 an onion
1 carrot

1 tbsp of shaoxing rice wine (optional)
150g of garden peas
2 curry cubes

You’ll also need a dash of oil and some water.

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